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Gingerbread Peanut Butter

This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season on toast, dolloped in oatmeal or straight from the jar with a spoon!

I forgot just how good homemade nut butter can be.

I used to be super into it (as evidenced by this maple roasted vanilla almond cashew butter, this maple cinnamon almond butter, this roasted almond pecan pumpkin butter or, the many others back in the archives).

But I guess I got lazy or just enthralled with all the amazing store bought ones out there these days and haven’t really made my own in quite some time.

Creamy gingerbread peanut butter on toast with mini chocolate chips.

Then this gingerbread peanut butter popped into my head.

There are pretty much a million different flavor options out there when it comes to nut butter but weirdly, I have yet to see a gingerbread flavored store bought option!

I’m honestly shocked Trader Joe’s hasn’t cornered the market with this yet considering how madly in love people fell with their cookie butter and then pumpkin cookie butter seasonal variety.

It would only make sense to capitalize on the most classic Christmas baked good flavor profile out there too, no?

Come on, TJ’s, you’re slacking.

Pouring molasses over raw peanuts before roasting.
Molasses roasted peanuts on a pan with a spoon.

This gingerbread peanut butter is really a two in one for me.

1 – I’ve become madly obsessed with Udi’s bagels and bread. Madly.

I don’t care as much about the gluten-free part as I do the taste and the fact that they’re pretty much the lowest carb options out there while actually still tasting good. 

I eat one or the other (or both) basically every day so the more spread options available to me, the better.

2. As previously discussed, gingerbread and nut butter just needed to be combined for the season.

It only makes sense!

Homemade gingerbread nut butter in a jar with a spatula sticking out.

I almost went the almond route but you know what, I feel like peanuts have taken a back seat in the world of nut butters lately and that’s a damn shame.

Shame on us for ignoring the original nut (ok, I know they’re actually a legume) that started this whole nut butter obsession!

I also enjoy how much cheaper they are than other nuts.

Real life talk right there.

If you wanted to pair the flavors of gingerbread with another nut, I’d suggest macadamia nut butter for its creamy decadence.

Top view of gingerbread peanut butter in a glass jar next to nuts and a cookie cutter.

My intention with the chocolate chips was for a fun little bit of crunch in the peanut butter but when I added them at the end, the heat from the food processor doing it’s magic for 10 minutes or so to make the gingerbread peanut butter so creamy actually ended up melting the chips and resulting in a slight chocolate swirl.

It was one of those fortunate accidents because I think I love it even more this way.

You get gingerbread spice, a slight sweetness and then a hint of chocolate in each bite.

Spread it on toast, bagels or gingerbread waffles.

It’s also insanely indulgent when paired with gingerbread banana bread!

It’s kind of magical.

So if you’re into the classic winter cookie, whether it’s in the form of hard gingerbread men or soft and chewy molasses gingerbread cookies, I can guarantee you’ll love this spread.

Not quite gingerbread season yet?

Pumpkin seed butter is a great way to tide you over in fall with a homemade spread. It’s actually nut-free but with all the decadence and satisfaction of any nut butter.

Gingerbread nut butter on toast on a white plate with mini chocolate chips.

Gingerbread Nut Butter Ingredients

FOR THE ROASTED PEANUTS:

  • unsalted peanuts
  • molasses
  • cinnamon
  • coconut sugar

FOR THE GINGERBREAD PEANUT BUTTER:

  • roasted peanuts
  • coconut oil
  • ginger
  • cinnamon
  • vanilla extract
  • salt
  • nutmeg
  • cloves
  • allspice
  • maple syrup
  • mini chocolate chips, optional

How to Make Creamy Gingerbread Peanut Butter

Roast the peanuts by tossing them in the molasses, coconut sugar, and cinnamon. Bake for 15 minutes at 350 degrees then allow to cool.

Pulse the roasted peanuts in the food process until they are a flour like consistency.

Pour in the coconut oil and continue pulsing until smooth.

Add the remaining ingredients (except the chocolate chips) once the mixture is creamy.

Place the chocolate chips in the food process and pulse for a few seconds.

Store in an airtight container or mason jar and refrigerate.

Spreading gingerbread butter on toast using a spatula.

Ways to Use Homemade Gingerbread Butter

  • As a spread on toast or bagels
  • Serve with sweet cookies or graham crackers
  • Drizzle over a yogurt or smoothie bowl (better yet how about a big dollop in a bowl of gingerbread oatmeal?)
  • As a topping for pancakes or waffles
  • Transfer to a fancy canister and give as gifts around the holidays. Maybe paired with some candied bacon nut brittle too!

Can You Use Other Nuts?

Yes! You can follow the same process for roasting and use almonds or walnuts.

Love this gingerbread peanut butter recipe?

Try other gingerbread recipes this season like: chocolate gingerbread loafgingerbread chocolate chip bites and dark chocolate gingerbread ice cream.

This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season on toast, dolloped in oatmeal or straight from the jar with a spoon!

Gingerbread Peanut Butter

Yield: about 1 cup
Prep Time: 30 minutes
Total Time: 30 minutes

This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season!

Ingredients

For the roasted peanuts:

  • 2 cups unsalted peanuts
  • 1 tablespoon molasses
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coconut sugar

For the gingerbread peanut butter:

  • 2 cups roasted peanuts
  • 1/2 teaspoon coconut oil
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1 tablespoon maple syrup
  • 1-2 tablespoons mini chocolate chips, optional

Instructions

For the roasted peanuts:

  1. Preheat oven to 350 degrees. Toss peanuts with the molasses, cinnamon and coconut sugar. Bake for 15 minutes, tossing once half way through. Remove from oven and let cool for a few minutes.

For the gingerbread peanut butter:

  1. Add the roasted peanuts to a food processor and process for 1-2 minutes until flour-like consistency.
  2. Add the coconut oil and continue processing until smooth, scraping down sides as needed. This process will vary depending on your food processor but usually 5-10 minutes is standard.
  3. Once creamy, add the remaining ingredients (except chocolate chips if using) and process for another minute.
  4. If using, add the chocolate chips and pulse for a couple of seconds to combine with the peanut butter. The chocolate chips will melt from the heat created by the food processor creating a subtle chocolate swirl in the peanut butter.
  5. Transfer to a jar or storage container and keep refrigerated.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 110mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Heidy

Friday 26th of November 2021

This was an excellent recipe, and the entire family loved it. I will be making this again this Holiday. Happy Holidays!

Andrea

Friday 26th of November 2021

I've never made my own peanut butter. It is time to change that. This gingerbread pb is fantastic!

SHANIKA

Friday 26th of November 2021

This recipe sounds so good! I've never thought of gingerbread and peanut butter flavors going together, but I am so ready to try this!

Maria

Thursday 13th of December 2018

Possibly a silly question, but is it fresh ginger? Or maybe ginger powder?

Also, for the roasted peanuts, is it salted or unsalted?

Looking to make for Christmas gifts!

Thanks! Maria

Running to the Kitchen

Thursday 13th of December 2018

ground ginger/ginger powder - the spice not fresh ginger root. I use unsalted peanuts and add salt to taste. Makes a great gift, enjoy!

Kathryn

Friday 30th of December 2016

Gingerbread and peanut butter - two of my favourite things! Thanks for sharing, the chocolate swirl is a lovely touch hahaa

Kathryn

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